Description:

Main Dish

Source:

From Aunt Eleanor

Serves/Makes:4

Ingredients

• 2 lbs (.9 kg) beef for stew, cut into 1-inch cubes
• 1 medium onion, sliced
• 2 garlic cloves, finely chopped
• 1/4 cup (60 ml) shortening
• 1-1/2 cups (350 ml) water
• 3/4 cup (175 ml) ketchup
• 2 tbsp (30 ml). Worcestershire sauce
• 1 tbsp (15 ml). packed brown sugar
• 2 tsp (10 ml). salt
• 2 tsp (10 ml). paprika
• 1/2 tsp (2 ml). dry mustard
• dash of cayenne pepper
• 1/4 cup (60 ml) cold water
• 2 tbsp (30 ml). flour
• 1 16 oz (448 grm). package wide width egg noodles or bow-tie pasta, cooked

Preparation

• Cook and stir beef, onion and garlic in shortening in frying pan on medium heat until beef is brown; drain.
• Stir in 1-1/2 cups (350 ml) water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and cayenne pepper.
• Heat to boiling; then reduce heat to low.
• Cover and simmer until beef is tender, about 2 hours.
• Shake 1/4 cup (60 ml) water and flour in tightly covered container; stir gradually into beef mixture.
• Heat to boiling, stirring constantly for 1 minute or until sauce has thickened.
• Serve over hot cooked noodles.

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